Cut the butternut squash into small pieces and cook it with a little water and a pinch of salt over low heat for about 20 minutes.

Once cooked, mash the squash and sauté it with extra virgin olive oil, chopped fresh asparagus, onion, and salt for about 15 minutes, until the asparagus is very tender.

In a separate pot, place the carrot, celery stalk, and onion in water and bring to a boil. Simmer for 30 minutes to make the vegetable broth.

Add the rice to the squash and asparagus mixture and sauté for about 5 minutes. Begin adding the broth a little at a time.

When the rice is done, add the last two ladles of broth, cover the pot with a lid, and let it rest for 5 minutes before serving.